@icequeentaty: I’m out here driving and look what I see already lol Houston is not playing #holidays #houston #christmas

Tatyana Edgeworth
Tatyana Edgeworth
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Region: US
Wednesday 14 October 2026 19:28:04 GMT
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ogbabyx
ogbabyx :
Woodlands ? lol them n downtown never played lol
2026-10-15 01:15:18
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Gluten-free chocolate chip Cookies (Emily Dixon, Seeets & Thank You) w/ no churn vanilla bean ice cream & date caramel sauce!  Ingredients (cookie): • 1 cup butter  • 1 cup brown sugar  • 1/2 cup granulated sugar  • 2 eggs (@Vital Farms)  • 1 teaspoon vanilla  • 2 3/4 cup gf flour (@King Arthur Baking)  • 1/4 cup cornstarch  • 3/4 teaspoon baking soda  • 1 1/4 teaspoon salt ( @SN Celtic Seasalt Malaysia)  • 3 cups chocolate chip (1/2 dark chocolate & 1/2 milk chocolate)  Instructions:  • preheat oven to 415  • cube butter - it should still be chill to the touch but not soft or even at room temp • use a mixer to cream the butter - combine with brown sugar and sugar until light and fluffy.  • add 1 egg at a time until fully incorporated  • add vanilla  • add combine dry ingredients and mix until it’s ALMOST combine. Should still be a little floury  • add chocolate chips and mix until no longer dried!  • roll into balls and place on a baking sheet lined with parchment paper • bake for 11-14 minutes. Let cookies rest for at least 20 minutes so they can finish cooking!   Ingredients (No churn ice cream): • 2 cups heavy cream  • 14 ounce can of condensed milk  • 1 vanilla bean  Instructions:  • pour cream into bowl and mix with electric beater until it becomes stiff… a few minutes.  • slit the vanilla bean down the middle and scrape out the seeds into the cream • add condensed milk & mix  briefly to combine  • pour mixture into a metal loaf pan, cover and put into freezer for at least 4 hours.  Ingredients (date caramel sauce): • 1 cup of pitted dates  • 2 tbsp butter  • 2 cups hot water  • cinnamon  • 1-3 tbsp milk  • vanilla  Instructions: • soak dates in hot water until softened.. then, blend date mixture  • add blender dates to sauce pan and stir in the butter, vanilla and cinnamon until glossy and thick. • add milk until it reaches your desired consistency.
Gluten-free chocolate chip Cookies (Emily Dixon, Seeets & Thank You) w/ no churn vanilla bean ice cream & date caramel sauce! Ingredients (cookie): • 1 cup butter • 1 cup brown sugar • 1/2 cup granulated sugar • 2 eggs (@Vital Farms) • 1 teaspoon vanilla • 2 3/4 cup gf flour (@King Arthur Baking) • 1/4 cup cornstarch • 3/4 teaspoon baking soda • 1 1/4 teaspoon salt ( @SN Celtic Seasalt Malaysia) • 3 cups chocolate chip (1/2 dark chocolate & 1/2 milk chocolate) Instructions: • preheat oven to 415 • cube butter - it should still be chill to the touch but not soft or even at room temp • use a mixer to cream the butter - combine with brown sugar and sugar until light and fluffy. • add 1 egg at a time until fully incorporated • add vanilla • add combine dry ingredients and mix until it’s ALMOST combine. Should still be a little floury • add chocolate chips and mix until no longer dried! • roll into balls and place on a baking sheet lined with parchment paper • bake for 11-14 minutes. Let cookies rest for at least 20 minutes so they can finish cooking! Ingredients (No churn ice cream): • 2 cups heavy cream • 14 ounce can of condensed milk • 1 vanilla bean Instructions: • pour cream into bowl and mix with electric beater until it becomes stiff… a few minutes. • slit the vanilla bean down the middle and scrape out the seeds into the cream • add condensed milk & mix briefly to combine • pour mixture into a metal loaf pan, cover and put into freezer for at least 4 hours. Ingredients (date caramel sauce): • 1 cup of pitted dates • 2 tbsp butter • 2 cups hot water • cinnamon • 1-3 tbsp milk • vanilla Instructions: • soak dates in hot water until softened.. then, blend date mixture • add blender dates to sauce pan and stir in the butter, vanilla and cinnamon until glossy and thick. • add milk until it reaches your desired consistency.

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